Slow Cooker Mediterranean Lentil Soup

Ingredients:

• 1 cup green lentils, rinsed
• 2 boxes of chicken broth (960 ml each) (8 cups)
• 1 cup diced carrots
• 0.5 cups marinated artichokes, patted dry
• 0.5 cup diced celery
• 0.5 cups sun-dried tomatoes in oil, patted dry and thinly sliced ​​+ 1 tbsp. oil from the jar
• 1 teaspoon vegetable broth paste
• 3 sprigs of fresh oregano
• 1 onion, diced
• 2 cups escarole, thinly sliced
• Zest and juice of 1 lemon
• Crustless bread, for serving

Preparation:

1. Combine chicken broth, carrots, lentils, artichokes, celery, sun-dried tomatoes and their oil, bouillon paste, oregano, and onion in a slow cooker. Cook on high until the lentils are tender, about 4 hours, or on low for 8 hours. Add escarole, lemon zest, and juice and let simmer for 5-10 minutes. Season with salt and pepper to taste and serve with bread.